Ingredients

12 large eggs

3 slices of bacon

Melted butter

1/3 cup mayonnaise

2 teaspoons Dijon mustard

1 heaping tablespoon chopped scallions

Kosher salt

Freshly ground black pepper

Thinly sliced scallions

Preparation

Place 12 large eggs in a large saucepan; add
water to cover by 1". Bring to a boil, cover,
and remove from heat. Let sit for 10 minutes.
Drain. Transfer eggs to a bowl of ice water
and let cool completely, about 10 minutes;
peel. Halve lengthwise and remove yolks.
Coarsely chop 3 slices of bacon. Cook in
a medium skillet over medium heat until
browned and crisp. Transfer bacon to paper
towels. Strain drippings through a fine-mesh
sieve into a small bowl. Add melted butter
if needed to measure 2 tablespoons.